I'm Swedish chef who've worked in a one star Michelin restaruant. Now this dish is a fine example why Moroccan cuisine is bloody excellent! This dish reminds me of another chicken delicacy - al djaj mchermel. One of the tastiest chicken dishes of all time. i love CookingWithAlias recipe for that dish, but I got to try this one as I'm very intruiged by the cinnamon and the crispy skin. Keep up the good work.
Thanks a lot ! I appreciate it. I believe Moroccan cuisine, to us Moroccans is just the everyday food and once in a while some a step-up wedding or event food, but it is quite elaborate. There are a lot excellent combinations. The Moroccan sweets are a whole other universe...I didn't start cooking until I was 21 but I think I had a very developed palate. CookingWithAlia has a lot of solid recipes. I started cooking by using her recipes and calling my mother !
Literally obsessed with your recipes and channel! Exact measurements/directions and amazing results with the authentic taste 🙏🏼 Tbarkllah 3lik! Franchement bravo!
@@KuzinaWithSimo Exactly! Even as a Moroccan I really appreciate the accuracy, cooking times etc, which allows me to satisfy some nostalgic cravings even though I’m not very comfortable in the kitchen and with 3inek mizanek :) thank you! And keep slaying
True. 3inek mizanek can only take you so far. You need to be able to have precise recipes. Sometimes cooking times differ but shouldn’t be wildly different 😄. In any case you need anything just let me know 😊
@@KuzinaWithSimo i will! Can you please tell me how much your recipe makes? Like for how many people? Right now I just want to practice with a quantity for 1 person, 1 day
@@limitlesscanadian I made this recipe multiple times and I always get delicious chicken 😄. Try to use the best ingredients you can. You know how food and spices in Morocco are always fresh. Let me know if you need anything ! Feel free to share the photos on Instagram or Facebook 😄
Heaven !!!! You go: bread, sauce, fries, in that order. You can keep ALL the ingredients and skip the chicken to make an amazing deghmira style caramelized onions. By the way, there is a vegetables ghee !
The "grill" setting on my ovens will result in the maximum possible temperature (i.e. running the oven on max regardless of temperature reached). You, however, mentioned 180 celcius. So which is it? :) I'm confused.
The idea is to get golden brown skin, not matter how, because the chicken is cooked at this point. In Morocco some people literally shallow fry the chicken instead of roasting it. If you have the grill setting definitely use it. You need that strong heat from above. I would still put the chicken slightly toward the bottom of the oven because I don’t want to burn it also 😄. If you have a normal oven, use just 180C from above, although it will take some time.
As long as they are not super salty. Just taste the sauce and make sure it’s not too salty. If it is, just add a bit of water to keep it edible. You should be fine but let me know how it comes out !
oh I still got the preserved lemon from last year... and the saffron... this looks like something I could do... maybe I need some harissa and Ghee...? I wonder if Market Basket has any? I never look because there is always a cluster of old ladies near the butter usually and make it a slow aisle, like, what are they looking at? the expiration dates or which types they really want this week? I saw an old guy look at every butter, and there's no way to get around him, so I have to wait for him... he finally picks out the one he wanted, carries it down the aisle, and I pick up whatever, and then I see him in the next aisle putting the butter on the unrefrigerated shelf. Ugh. I hate shopping. Anyway... yeah that looks good. I will try to be accurate.
I’m sure market basket has both but I bet you can find them at that small shop in Inman. I think it’s called Baraka market. The place is mostly empty so no lines 😄. I think you have everything else to make it and you would really like this 😊. That market basket is way too packed with people. They need to open another one somewhere nearby. After work, it’s just impossible to buy anything !
@@KuzinaWithSimo - I found ghee. It wasn't in the refrigerated section. Oh this is going to be nice for Christmas. Marinating it now. Thanks for your cooking videos!
I do have a recipe for preserved lemons. But they take 4 weeks to be ready. I wouldn’t suggest making the dish without preserved lemons because it won’t taste nearly as good. Saffron I would say is optional. You can use the cheap version also. I wish I can just send you preserved lemons I have jars full 😕
@@Laila-bb1fe You can reduce the salt but not too much. You still need them to be salty because the salt is part of the process of fermentation. If want to reduce your sodium intake, you can wash them before use or use a little less. Just a suggestion 😊
Sounds good. Thanks for the suggestion! Yesterday I prepared رغيف معمر بلا شحمة with gluten free flour with اتاي and it was delicious. I’m sure with the fat it’s even better but I’m trying to watch my cholesterol. I modify the recipes just slightly to accommodate my GF diet. شكرا جزيلا
@@Laila-bb1fe that’s great !!! I’m glad it worked with GF flour also. I also cook all the time so I have to watch my diet, the fat is good of course but they still taste really good with vegetables. Health and diet are central to food and yes some recipes are quite heavy but I try to keep those large meals special and for special occasions only.
